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Now’s The Time

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It’s early in the morning and you can feel the chill in the air, even behind the double-paned windows. It is going to be a lazy day and the mood hits you. Let’s make something special for everyone for breakfast. It would be nice to have everyone walk into the kitchen and savor the sweet-scented smell of spiced apples being simmered on the stove, wouldn’t it? Then when everyone sits down and takes that first crunchy, soft and slightly salty taste of the breakfast you just prepared, it will all have been worth it.
Apple Crumb Pie French Toast with Candied Almonds

(Sorry about the long title)
Walnuts, pecans and macadamia nuts are a great alternative in this recipe. For a thicker slice of French toast, slice some French or Italian bread, Ciabatta or try potato bread for an even heartier breakfast.

In a small bowl, whisk together the cornstarch with 1 tablespoon apple juice: set aside. In a saucepan, add the apples, 1 tablespoon butter, brown sugar, cinnamon, nutmeg and remainder of apple juice. Over medium heat, cook and stir 10-12 minutes, or until apples are crisp tender and thickened. Meanwhile, in a shallow bowl, combine eggs with the milk and vanilla: set aside. Add remainder of butter to a large skillet over medium heat. Dip the bread into the egg mixture and coat both sides well. Add to the skillet and cook until browned on both sides, about 3-4 minutes per side. Remove to 2 serving plates and top with equal amounts of the apple mixture and top with Candied Almonds.

Add the almonds to a food processor of blender and whirl a few times to break them into small pieces. In a bowl, combine the almonds with the remainder of ingredients and add to a skillet. Brown over medium heat, tossing frequently, for 3 minutes. Remove to a plate and chill in refrigerator until needed. Crush with your fingers when ready to use.

About The Yankee Chef

A 3d generation Yankee Chef and New England Food Historian, I am also proficient in international and Michelin-star food preparation. A food columnist for 10 years, I use New England ingredients when possible and give you food everyone can prepare, with a simple, straightforward approach.

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About The Author

A 3d generation Yankee Chef and New England Food Historian, I am also proficient in international and Michelin-star food preparation. A food columnist for 10 years, I use New England ingredients when possible and give you food everyone can prepare, with a simple, straightforward approach.